Recharge in Asheville + Crispy Tofu Taco Tostada’s

      Since beginning my journey into culinary school and my quest to become a pastry chef, sleep and relaxing have become a thing of the past, a distant memory. Sleeping till 7 AM is a dream come true these days and getting home before 8/9 is a Godsend! Needless to say I stay fairly busy. However, every now and then, no matter how much I LOVE my crazy busy life, I just need to get away. A fresh perspective on life and new inspiration for food (yes the first thing I think about when going on a trip is places to eat and new ideas for meals) is needed, along with a little relaxation. So where do I go when I need recharging? Asheville, NC!

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      Asheville is my safe haven, my true love, and my tummies sole mate! Oh yes my tummy has a sole mate and lover extraordinaire. If I didn’t go hiking all day or practice yoga at the Asheville Yoga Center, I would easily gain 50 pounds in one trip. I mean who can resist an entire box of vegan and gluten free dark chocolate truffles at the Chocolate Room? Or mini almond butter Recess made with dark chocolate from a chocolate shop in downtown? Oh, how could I forget the Laughing Seed Café on Historic Wall Street? I ate here every single day, sometimes twice a day while in Asheville. Seriously, with dishes like these wouldn’t you?

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{Jalapeño Onion Fries, Indian Pakoras (not pictured) Indian-style vegetable fritters batter-dipped in spiced chickpea flour and served with Punjabi chutney and organic vegan yogurt, and a Tico Taco Salad where everything is vegan and gluten free; I was in totally heaven! Even my meat eating gluten loving best friend Michelle, who I drug along with me, experienced total tummy happiness.}

 

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      While food is always the center of attention and my one true love, I have a soft spot for all the local clothing stores that line the downtown streets. The organic clothing shops, vintage-wear, and three level shoe stores… a girl really couldn’t ask for much more in life! Well possibly a good local beer after a long day of shopping and eating. That generally always happens at Tupelo Honey Café or Thirsty Monk, and always includes omission gluten free beer (HEAVEN for a craft-beer-loving-but-have-to-be-gluten-free girl).

      So with my tummy satisfied and my imagination flowing Michelle and I returned home and I ran to the kitchen to start creating!

      With my inspiration coming from the Tico Taco Salad at the Laughing Seed Café, I came up with my Crispy Tofu Taco Tostada’s! The tofu is nice & crispy and perfectly spicy atop a wonderful salad of bell peppers, onions, mushrooms, kale, and a perfectly crispy tostada! In my world: spicy is perfection and tacos are heavenly, so I couldn’t resist creating a healthy yet satisfying version that I feel great about eating. So bring out the corn tortillas and start pressing your tofu, because taco Tuesday is in full affect here!

{Do not be intimidating with how many steps there are. I promise it’s a very easy recipe and will quickly become a go to weeknight meal!}

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Crispy Tofu Taco Tostada’s

{Yields: 2 Taco Tostado’s}

 Ingredients:

  • 2 white corn tortillas
  • 1 tbsp. Coconut oil, melted + enough to brush both sides of the tortillas
  • 3 oz’s Tofu, Extra Firm, Pressed, and cubed
  • ½ cup – ⅔ cup of Red, Orange, Yellow, and Green Bell Pepper, small/medium diced (you can use any combination of peppers or what you have on hand. I personally love the sweet bell peppers, but always need a little green to balance to sweetness)
  • ¼ cup sweet onion, small/medium diced
  • ¼ portabella mushrooms, small/medium diced
  • 3 cups raw kale, washed and roughly chopped
  • ¼ cup Spicy Taco Seasoning
  • Splash of Apple Cider Vinegar
  • Texas Pete or favorite hot sauce
  • Salt and Pepper to taste
  • Chunky Salsa to top (favorite brand or homemade)

Spicy Taco Seasoning:

  • 4 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. crushed red pepper flakes (omit to lower heat of mix)
  • 1 tsp. dried oregano
  • 2 tsp. paprika
  • 6 tsp. ground cumin
  • 2 tsp. salt (more or less to taste)
  • 3 tsp. black pepper

 Directions:

Corn Tortillas:

  1. Heat your cast iron skillet or griddle over medium-high heat.
  2. While the skillet/griddle is heating, use a pastry brush to brush both sides of the tortillas with melted coconut oil (use extra virgin coconut oil if you do lot like an overpowering taste of coconut. If you do not have coconut oil you can substitute avocado oil or extra virgin olive oil.)
  3. Place your oiled tortillas onto the hot skillet/griddle and cook on one side until the tortilla gains a dark golden color, flip and cook the other side until you see that gorgeous golden color (do not over cook since there will be carry over cooking after removed from heat) Remove from heat and lay on paper towel lined plate to soak up and extra oil that might be hanging out.

Tofu and Vegetables:

  1. Remove your tofu from the package, cut off ~ 3 oz’s and wrap in a paper towel.
  2. Place the wrapped tofu under something heavy to help press the moisture out. This will allow the tofu to crisp up nicely inside and out. Press for 10-15 mins or until a good amount of water has absorbed into the paper towel. An iron skillet works nicely as a press.
  3. Once pressed, chop the tofu into good medium sized cubes and add to a small bowl. In the bowl with the tofu add ¼ cup of the Spicy Taco Seasoning and toss until the entire surface is covered with spice.
  4. Spray a skillet with a good amount of non-stick spray, place over medium – medium-high heat and add your tofu. Leave the tofu alone for a few mins and allow a crispy crust to form. Toss the tofu. When all sides have a crispy crust remove from the heat. Cover to keep warm.
  5. In the same skilled you cooked your tofu, add ½ tbsp. of oil – medium heat. When oil has melted add your peppers and onions.
  6. Add mushrooms when the peppers have started to slightly soften; cook until mushrooms have softened. {Adding the mushrooms before the peppers have completely softened will prevent all your vegetables from turning to mush.}
  7. Salt and pepper vegetables at this point.
  8. Remove cooked vegetable mixture from skillet and cover to keep warm.
  9. Replace the skillet back onto medium heat and add a 1 tsp. – ½ tbsp. of oil. Add your wash/chopped kale to the skillet and toss continuously.
  10. After the kale has cooked a few mins add a splash or two of Apple Cider Vinegar*, a few drop of Texas Pete or your favorite hot sauce, and mix continuously.
  11. Salt and pepper the kale. {The kale is ready when it has SLIGHTLY wilted but still holds a bright green color and a little bite. Remove from heat and begin to assemble your Tostada’s}

Assembly:

  1. Place your crispy tortillas onto a plate and top with cooked kale (evenly distributed between the two tortillas)
  2. Divide the veggie mixture between the two tortillas, and do the same with the tofu. Top with a dollop of chunky salsa and any other toppings (roasted corn, fresh guacamole, hot sauce, chopped green onions or even yogurt [silk soy vanilla yogurt in my case] mixed with spicy taco seasoning.

ENJOY!

*The Apple Cider Vinegar removes that natural bite that kale has so do not skip this step. The moisture from the vinegar will also help to wilt the kale and keep it from burning.

 

 

I’m Back with Raw Ice Cream Mini Bars!

Well after a long break from blogging and focusing on school, I am back and ready to share lots of yummy recipes with ya’ll. I have been just-a-baking/cooking-away lately and have racked up a TON of new recipes share. Don’t worry I endure the difficult task of taste testing all these recipes for you and assure there yumminess (I promise I’m not 5 even though I use words like tummy and yummy on a regular basis). There is a good mix of healthy snacks, desserts, entrees and sides along with some decadent indulgences coming yall’s way! I have to include all the decadent indulgences, what kind of Southern Lady would I be if I excluded this vital food group! You have been warned…

 In other news you are officially reading the blog of a full on pastry chef! At least that’s my title; I still have a long way to go to earn the title and respect of a chef title, but let me tell you how freaking excited I am! This place is amazing and combines everything I love in food: Healthy, baking, gluten free and vegan options, decadent deserts and did I mention…MY DESSERTS ARE ON THE MENU! Eeek! I love the fact I can actually tell yall to come on out to A Little Bit of Heaven in Roswell and buy some of my original creations!!

Not going to lie, it is a little intimidation to be a pastry chef. There’s a lot of math with purchasing, costing out recipes, and determining in-stock ingredients, and if you weren’t aware I slightly suck at math. I mean I got the basic add, subtract, multiply, and divide down to an art but the headache that comes with it, is way to intense. I also am now in charge of baking schedules and ALL production of baked goods including breads. Now bread and I don’t always get a long in the kitchen (eating yes, baking no) however, I have come up with some pretty awesome gluten free and even Paleo recipes with no proofing and kneading required (music to my ears)! Not to mention all the pitas and tortillas, my favorite being the almond tortillas (it would be pitas but I’m trying to ignore them till after lent since I gave them up), that I get to make now. Even though I feel like a total grown up and have a lot on my plate with this job and finishing up my last year of culinary school, I still can’t stop smiling, jumping up and down, and realizing that all this hard freaking work has not been for nothing!

Now to the reason you’re here…Raw Ice Cream Mini Bars. These things are so silky and just the perfect balance of salty and sweet. Plus you don’t have to feel guilty for eating them since they are low calorie, low carb, high-protein, full of good fats, low sodium, dairy, egg, soy, and gluten free. Okay you might be thinking what’s left to make them so yummy if they are everything free? Well…. there are LOTS of healthy alternatives in this recipe that not only make you feel amazing, but are also the perfect fix to any sweet tooth craving. Don’t just take my word on it though. I’ll let you make these treats and bask in the glory of mini healthy ice cream bars to see for yourself. SO bust out that food process and enjoy!

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Raw Ice Cream Mini Bars:

{Yields 1-9×5 pan}

 Ingredients:

 Base –

  • 1 cup of pitted dates (make sure they are pitted! The first time I forgot to pit the dates and lets just say in the fight with my food processor…. neither of us won)
  • ½ cup almonds, raw, unsalted
  • ¼ cup walnuts, raw, no shell
  • ⅛ cup pecans, raw, no shell
  • ¼ cup unsweetened cocoa powder

 Ice cream topping –

  • 2-3 ripe bananas
  • ¼ cup natural almond butter, creamy or chunky (you process it so it doesn’t matter)
  • ¼ cup more unsweetened cocoa powder
  • 4 tbsp. pure maple syrup
  • ½ tsp. ground cinnamon

 Directions:

  1. Put dates in a bowl with warm water and allow them to soak for 30 minutes, then drain. This will allow the dates to become soft so they will mix much easier in the processor.
  2. In the bowl of your food processor place your soaked dates, almonds, walnuts, pecans, and ¼ cup cocoa powder. Blend until all combined.
  3. Line a 9×5-baking pan with parchment paper (wax paper is okay as well).
  4. Spread mixture into your prepared baking dish. Press down on the mixture to make sure it is evenly distributed. I just went in with my hands. BEST TOOLS THERE ARE!
  5. Back to the food processor: Mix together your bananas, almond butter, maple syrup, cinnamon, and the other ¼ cup cocoa powder until well blended. If you like the taste of banana, A LOT, like me you can add three, if not stick with the 2 it still has a very nice banana flavor. TIP TIME: if your bananas are slightly frozen the mixture will spread nicely and set up quicker.
  6. Spread your banana mixture over the bottom layer until evenly distributed. Place in freezer for 45 minutes.
  7. Once completely set up, cut into 32 squares for mini bites or 16 squares if you want more than just a bite.
  8. Re-freeze whatever you don’t eat (but if your like me there wont be!).

Enjoy 🙂 

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Hummus! Roasted Garlic and Dill Hummus

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Hummus. Need I say more?

This tasty, creamy, and protein packed snack doesn’t need too much of an introduction. The go-to snack and salad/sandwich topper transforms anything it touches into a meal that is hard pressed to beat! It takes the typical quick snack or meal and turns it into something that will fill and satisfy all your needs and nutritional wants. Hummus does pose the problem of controlling yourself to only eating the recommended serving of 2 TBSPS. To be honest, once you dip those crunchy carrots or sweet bell pepper strips into this dip you don’t want to stop! Or least that’s the case for me!

I use to hunt the isles of Whole Foods and Fresh Market to try and find that perfect flavor to satisfy my hummus craving, but most of the time I would just settle for what ever they had in stock. Finally, after many disappointing trips to the market, I decided to learn just exactly how to make my very own hummus. Since then my world has been changed, and only for the better!

Once you learn the basic components of hummus your possibilities are ENDLESS! Mixing and mashing flavors to test those not so typically, and sometimes a little odd, flavor cravings, will become addicting and something that if don’t done then your day is just really not complete! Trust me, this has happened to me on more than one occasion! This instant burst of inspiration could appear at any moment, such as during your morning routine of drinking your coffee or tea and watching Kelly and Michael. A combination of peanut butter, maple syrup, and cinnamon could pop into your head, forcing the immediate reaction to run into the kitchen, grab your food processor and chickpeas, and start testing those ingredients. Did I mention this has happened to me? When I say it has happened to me I mean while I was writing this the other morning drinking my green tea and watching Kelly and Michael, I jumped up in a fit ran to the kitchen and made some hummus!

Now don’t worry I am not giving you the recipe for my sweet and salty hummus (which by the way was an amazing topper to my “fried” un-fried cinnamon sugar pita bread. It’s sweet and salty and had protein so I could feel a little better about the amount of sugar I consumed in one sitting!), but instead an amazing roasted garlic and dill hummus!

Now let me give you a little warning: if you are making this to impress a crush on your first date keep some gum or breath mints on hand because again…THIS IS A GARLIC DELICIOUSNESS based hummus.

On to the good stuff!

  Roasted Garlic and Dill Hummus

Roasted Garlic and Dill Hummus

 Ingredients:

1-15 OZ can of organic and low sodium chickpeas/garbanzo beans (drained and rinsed)

1/3 cup organic, Vegan, and Gluten Free tahini (this is just sesame seed butter, most all brands are Vegan and Gluten Free since this is a very pure butter, but a KEY ingredients so DO NOT omit)

1 head of roasted garlic (you will need olive oil, salt and pepper, along with aluminum foil to roast properly)

2 TBSP lemon juice

2 TBSP olive oil + more for garnishing

2 TBSP water (more may be needed)

1 ½ – 2 TBSP dill + more for garnishing (I used dried dill since that was all I had on hand, feel free to use fresh just add more since dried herbs are more potent than fresh herbs)

1 TBSP fresh parsley + more for garnishing

Salt and Pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Cut the top third of the garlic head off and drizzle with olive oil and season with salt and pepper. Return the top third to the base and wrap in an aluminum foil bundle. Place in your preheated oven and roast for 30 mins.
  3. Once 30 mins has passed remove the foil bundle and set aside.
  4. In the base of a food processor (or mixer if you have a high powered mixer) add your drained and rinsed beans, tahini, olive oil, lemon juice, water, 1 ½ – 2 TBSP dill, 1 TBSP parsley, and 2/3 of your roasted garlic head (all you have to do is squeeze the base of the garlic and it pops right out! No mess or fuss!).
  5. Once starts to combine and gains a smooth consistence add your water 1 TBSP at a time to get the consistency you desire.
  6. 6.    Taste the hummus at this point to decide if more seasoning is needed. Here is also where you can add the remaining roasted garlic if you wish for a stronger garlic taste.
  7. Once the hummus is smooth but still thick, remove from food processor and transfer to a dish. Cover and refrigerate for 30 mins before serving. Trust me chilled hummus is much better than warm hummus!
  8. Before serving, drizzle the top with olive oil and sprinkle with more dill and parsley.
  9. ENJOY!

Now that you know the basic components of hummus, chickpeas, tahini, a liquid, spices, and a vegetable, you can really let those creative juices flow and become one of the few and self acclaimed hummus masters!

Emma’s Identity Crisis Tri-Bean Sweet Potato Chili

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Soup-A-Palooza continues!

This excites me more than it probably should, but with the weather getting down to 18 degrees last night I think soup is a must! For me, nothing sounds better than crawling under all 50 of my blankets and turning on Breaking Bad or one the million cooking shows I have recorded and eating a big ole bowl of the soup-of-the-day! I mean warm, hearty soup in your belly, what could possibly be more enjoyable on a freezing winter day? Well, maybe two bowls of chili, a fire, and not having to go to work, but I think I’ll settle for my soup and warm blankets for now!

At this point in our relationship I know you understand, or at least accept, my love for soup, but I don’t think we have established that my all time favorite soup has to be….CROCK POT CHILI. The versatility of chili is only one of the amazing characteristics of this warm, hearty, and comforting soup. The possibilities are endless when creating your perfect chili. You can go spicy, sweet, smoky, Indian, classic, white, Mexican, South West, Southern (full of meat and well everything but the kitchen sink as my mama likes to say), Meatless (obviously my favorite along with all the different spice variations), or even bean-less (I have never been a fan of bean-less chili, mainly because once you leave out the beans it transforms into more of a veggie soup vs. a chili. My brother, however, can put down some bean-less chili!).

Now it’s also best to use veggies that are in season, but you can always use whatever combination satisfies your tummy’s deepest desires! In my case this means a smoky, South West meets Memphis meets Indian spice black bean and sweet potato chili! I know you might be thinking I’m slightly insigne and should just pick one flavor profile, but why when I can have the best of ALL worlds! I love the combinations of corn, black beans, roasted pepper, chili peppers in adobo sauce, and curry powder in a crock pot of goodness. Once the soup has been marrying for about 8 hours in the crock pot of love (the crock pot wears many different hats in our relationship: goodness, love, happiness, right hand man, time saver, oh dad-gum I need to leave in 20 mins but have nothing prepared for dinner tonight, and my favorite ole trusty!) the final product will literally knock your socks off!

With ole trusty by my side and a smorgasbord of local fresh veggies, a variety of spices, and for those of us for have lots of organic canned beans and tomatoes on hand (organic and all natural is a MUST if you do go the can route and a quick time saver. Remember, just because you are saving time doesn’t mean you have to sacrifice good quality products), the possibilities are endless and the final product is ALWAYS AMAZING!

I’m sure you’re ready to get to the good stuff at this point so here goes!

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Emma’s Identity Crisis Tri-Bean Sweet Potato Chili

Ingredients:

1-15 oz can of organic low sodium black beans (or simply soak your beans overnight and measure out 15 oz when fully soaked), make sure to rinse and drain before adding to the soup.

1-15 oz can of organic tri-bean (typically black, pinto and kidney beans)

1-15 oz can of organic low sodium pinto beans (or simply soak your beans overnight and measure out 15 oz when fully soaked), make sure to rinse and drain before adding to the soup.

1-28 oz can of organic diced tomatoes

1-6 oz can of organic tomato paste (100% natural)

1 small can of organic mild diced green chilies

2 ½ chilies in adobo sauce, finely chopped

1-15 oz can of organic yellow corn (if corn is in season I HIGHLY recommend using fresh local corn that has been roasted on the grill top use 1-2 ears, just depending on how much corn you would like in your chili.)

2 cups of vegetable stock (you can easily make your own, but if you do use the boxed make sure to purchase low sodium. You really want to be in control of the amount of salt in all your dishes, not the manufacture.)

1 medium-large green bell pepper, roasted and roughly chopped

1 medium-large red bell pepper, roasted and roughly chopped (now when I made mine I only used ½ of the red bell pepper, but feel free to use the whole roasted pepper.)

1 large yellow onion, finely diced

4 cloves of garlic

2-4 to 5 oz sweet potatoes, peeled and roughly chopped

Salt and freshly ground black pepper to taste

2 TBSP Chili Powder

1 TBSP Cumin

1 tsp (1 ½ tsp if you like the taste a lot) Curry Powder

Directions:

  1. Roast your red and green bell peppers over an open flame on the stove. Make sure you use long tongs and rotate the pepper until all the skin has a nice black char. Once you have roasted your peppers, wrap them in paper towels and place each pepper in their own sealed plastic baggie. Let these sweet while you prep your other veggies.
  2. Finely chop your onion and garlic cloves.
  3. Peel and roughly chop your two sweet potatoes.
  4. Chop your chili peppers in adobo sauce.
  5. Throw all of your prepped veggies into the bowl of a crockpot. Then add the drained and rinsed corn, beans, and the entire can (including the juice) of diced green chilies.
  6. Add your diced tomatoes, tomato paste, and vegetable stock.
  7. At this point return to your roasted peppers. Taking one out of the bag to work with at a time, use the dampened paper towel to remove a majority of the black char. * I like to leave a little of the char to add to the roasted smoky flavor. Once the char has been removed chop your peppers and add them to the pot.
  8. Add all your spices and give it a good mix. Here is where you can taste your mixture and decide if you need to add a little extra spice love.
  9. Cover your chili and let it cook on low for 8 hours.
  10. Once the agony of waiting 8 hours to eat this is over, bust open that crockpot and fix you a big ole bowl! (Just be careful not to burn yourself!)

 

This is a great go to chili that freezes very well, but don’t worry if none actually makes it to your freezer because well, I somehow manage to destroy the entire crock in only a few short days! There is no self control when it comes to me and chili…but hey….at least it’s ORGANIC!  

PIZZA! Vegan and Gluten Free BBQ Pizza that is!

To say my life is crazy and jam packed from the time I wake up to the time I finally crash into my bed at night would be an understatement! Honestly, that’s the way I like it! I feel as though I’m actually productive and living every day to the fullest when I am constantly running from one thing to another. Now some people will call me crazy and say I need to take a break, breathe, and not do so much at once, but where is the fun in that? I like to see how much I can get done while running around like a chicken with my head cut off! I especially like to test myself to come up with quick, healthy, and filling meals that I can work on while finishing all my work at home.

Lately I have been on a pizza fix. With everything I have going on I needed a little extra carb boost in my diet, and what better way to get that fix than making pizza! Now don’t get me wrong, Soup-A-Palooza is still in full swing (I have made so many chili’s I’m starting to think I might turn into chili) and I will be posting a few more of those very soon!  Till then it’s PIZZA TIME!

As you know I have multiple food allergies and the typical pizza is just not going to happen. This posed to be a bit of an obstacle when I need to fix me, my brother and mama a pizza that we could all eat! My Mama and brother are pretty lucky and can eat all the gluten, eggs, dairy, and meat their little heart’s desire, and these full allergen foods are something they typically crave. So my solution to an allergen free pizza that will curb any gluten lover’s taste buds? A BBQ Gluten-Free and Vegan Pizza!

This pizza was a huge hit and satisfied everybody’s taste buds!

I started out by using a Bob’s Red Mill Gluten Free and Dairy Free Pizza Crust Mix. Now to create the dough the recipe called for oil and eggs. Clearly I can’t have eggs so I used a flax egg (In this case I used 2 TBSP ground flax seed and mixed it with 6 TBSP water. I mixed up the flax egg and let it congeal till I was ready to incorporate it into the dough). For the oil required in the recipe I used Virgin Coconut Oil. I don’t have anything against EVOO (Extra Virgin Olive Oil) per say but if I can, I always use Virgin Coconut Oil. It has so many positive health benefits and has healthy fats that are essential to your body! Once the dough was formed and set to rise the fun part began!

I decided to use a BBQ sauce as a base for my pizza. I mean 1. I live in the South and BBQ sauce is like ketchup…we put it on EVERYTHING, and 2. I was a little bored with the typical red pizza sauce. Sometimes you just need to spice things up J

For my third of the pizza (and my Mama’s third) I caramelized red onions on the flat top with salt, pepper, and a little of the BBQ sauce to carry the flavor throughout the pizza. I then grated 2 oz.’s of Almond Mozzarella “cheese” and chopped up 2 cups of fresh spinach.

Now before you dismiss my BBQ pizza think about it, what are the things (besides the pork) that make a good BBQ sandwich? You have your bread, sauce, onions, and in the case of the dairy (or fake dairy) lover, cheese! This pizza has exactly that! It really is like an open faced BBQ sandwich!

Since my Mama and brother and hard core meat lovers, I topped it with turkey pepperoni, and also added spicy chicken as the meat base on my brother’s side.

This pizza really did satisfy everybody’s taste buds and allowed allergen free and allergen full to enjoy a meal together!

                      

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BBQ Pizza – 

Ingredients:

Crust:

1 PACKAGE Bob’s Red Mill Gluten Free and Dairy Free Pizza Crust Mix*

2 TBSP Coconut Oil (melted)

2 TBSP Ground Flax Seed + 6 TBSP water

1 ½ CUPS Warm water for yeast activation

 

Allergen Free (minus nut):

½ Large Red Onion – Julienned

2 Cups Spinach (washed, dried, and chopped)

2 OZ’s Mozzarella Style Almond Shred Cheese (Lisanatti)

½ CUP Stubbs Original BBQ** (this will cover the ENTIRE pizza crust)

 

For the Meat & Cheese Lovers:

Turkey Pepperoni (enough to cover ½)

Spicy Chicken Sandwich Meat cut into strips (enough to cover ½)

Mozzarella Cheese 4-5 OZ’s

 

*I used the whole package a make a LARGE pizza. Feel free to use your own Gluten Free/Vegan crust if you prefer. This was just a quick and easy weeknight meal so the package dough mixed worked the best.

**You can use more or less sauce depending on how much you like on your crust.

Directions:

Prepare crust using Bob’s Red Mill Gluten and Dairy Free Pizza Crust Mix, coconut oil, and two flax eggs.

Using non-stick olive oil spray, spray your entire flat top (or skillet, which ever you have on hand). Once you have sliced you red onion (julienned onions work best for this pizza), lay them in an even layer on the prepared flat top. Cook your onions over medium to medium high heat until soft and fragrant. Add your salt, pepper, and BBQ sauce now. Remove the onions from the heat, grate your cheese, wash and chop your spinach, and get all other ingredients for your pizza ready to go.

Once your dough has risen, place the ball on a sprayed piece of parchment paper and work into the shape and thickness desired for your pizza. Slide the parchment and dough into your preheated over and prebake your crust. I did it the max recommended time (and honestly next time I will pre bake it longer so the middle gets nice a crispy).

Remove the pizza and start to add your sauce and toppings.

Place the pizza back in the oven and finish the cooking process.

All that’s left now is to remove the pizza from the oven. Slice and enjoy your AMAZING creation!